Rigatoni with Roasted garlic tomato sauce topped with summer veg

Growing up we ate spaghetti with ground beef, tomato paste, and dried spices at least once a week. I loved my mom’s simple version of a Bolognese with green can, grated parmesan, honestly, I still do! I make my own variation for my fam often, because it’s cheap and a total crowd pleaser. Pasta and some form of red sauce is a favorite of mine, even Mario Batali claims that if he could only eat one thing again it would be pasta and red sauce. It’s summer here and a meat laden pasta isn’t exactly the most appetizing thing when it hot and humid, so I decided to do a vegetarian variation, that’s a bit lighter, and lighter still on the old budget!
• Sauce
1 28 oz can good Italian plum tomatoes
1 head garlic, roasted (cut off the top of the bulb, drizzle with olive oil, bake at 350 till mushy and golden, about 45 minutes) cool, squish outta the bulbs and mash with a fork.
½ cup wine, if you won’t drink it, don’t cook with it
1 shallot, minced
Pinch red pepper flakes
Salt and pepper to taste
Olive oil
In a medium sauce pan heat 2 tbsp olive oil over medium heat. Add shallot and red pepper, cook till shallots are transparent. Add wine, tomatoes (crushed), roasted garlic, salt and pepper. Turn heat to low.
• Veggies
1 small zuchinni sliced thin (I used a mandolin)
1 carrot, sliced think (again I used a mandolin)
2 cups broccoli florets
1 lb rigatoni
2 tsp butter
In a large pan boil salted water for pasta and broccoli, when boiling add pasta, bring back to a boil, add pasta, cook about 9 minutes or until pasta is al dente. Drain, add 2 tsp butter or olive oil (vegan), set aside.
In a small skillet heat a T or so olive oil to medium high, add zucchini and carrots, saute about five minutes.
Top pasta and broccoli with sauce and veggies, I like to finish with pecorino and fresh Italian parsley.
Mange!